Description
Cheesy Sausage and Spinach Pasta Bake
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta bake every time.
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook 1 pound of short pasta (like penne or rigatoni) until al dente, then drain.
- While the pasta cooks, brown 1 pound of Italian sausage (casings removed) in a large skillet over medium-high heat, breaking it into crumbles. Drain excess fat if necessary.
- Add 3 cloves of minced garlic to the skillet with the sausage and cook for 1 minute until fragrant.
- Stir in 5 ounces of fresh spinach and cook until just wilted. Remove from heat.
- In a large bowl, combine the drained pasta, sausage-spinach mixture, 24 ounces of your favorite marinara sauce, 1 cup of ricotta cheese, and 1 cup of shredded mozzarella.
- Transfer the entire mixture to the prepared baking dish. Top evenly with an additional 1 1/2 cups of shredded mozzarella and 1/4 cup of grated Parmesan.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the bake rest for 5-10 minutes before serving to allow it to set.
Serving Suggestions
This hearty bake is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up every last bit of sauce. For a vegetable-forward plate, add a side of roasted broccoli or asparagus.
How-to Summary
In short: Cook pasta. Brown sausage with garlic and wilt spinach. Mix everything with sauce and cheeses. Top with more cheese. Bake covered, then uncovered until golden and bubbly. Let it rest before serving.
Frequently Asked Questions
Can I make this pasta bake ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time when cooking from cold.
What’s the best substitute for Italian sausage? Ground beef, turkey, or chicken work well. Simply season it with 1 tsp of fennel seeds, 1/2 tsp of red pepper flakes, and salt & pepper to mimic Italian sausage flavor.
Can I use frozen spinach? Yes. Thaw 10 ounces of frozen chopped spinach and squeeze out ALL excess liquid in a clean kitchen towel before adding it to the skillet.
How do I store and reheat leftovers? Store in an airtight container in the fridge for 3-4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warm throughout.
My cheese topping isn’t browning. What can I do? For a more golden top, switch your oven to broil for the final 2-3 minutes of cooking. Watch it closely to prevent burning.
Common Mistakes to Avoid
- Overcooking the pasta: It will continue to cook in the oven. Boil it only to al-dente to avoid a mushy final texture.
- Not letting it rest: Cutting in immediately causes the saucy layers to run out. Letting it set for 5-10 minutes ensures clean slices.
- Using pre-shredded cheese exclusively: Pre-shredded cheese contains anti-caking agents that can make sauces grainy. For best melt, shred your own mozzarella block.
- Forgetting to season the pasta water: Salt your boiling water generously; it’s a primary chance to season the pasta itself.
Conclusion
This Cheesy Sausage and Spinach Pasta Bake is the ultimate comfort food, combining savory sausage, nutritious greens, and gooey cheese in one satisfying dish. Its straightforward method and forgiving nature make it ideal for both weeknight dinners and feeding a crowd. By following the step-by-step guide and heeding the common pitfalls, you’re guaranteed a delicious, crowd-pleasing result every time. Give this recipe a try—it’s sure to become a regular in your meal rotation.